Blueberry Overnight Sweet Rolls

There is nothing like a warm, soft, blueberry sweet roll right from the oven, not to mention the mouth-watering aroma.

Welcome to Day 1 of Christmas Week. This annual event was started in 2012, and is hosted by Kim of Cravings of a Lunatic. This year we have over 35 bloggers sharing festive sweet recipes for the event. Plus we all chipped in for a huge Amazon Gift Card Giveaway so be sure to enter!

Directions:

Heat up your water in the microwave until warm. Not HOT warm. I will use a baby bottle analogy. Put a bit of the warmed water on your wrist. If it is warm but not hot then you are ready to go. If it is to hot then allow to cool until warm. Put the warm water in the bowl of a stand mixer fitted with a dough hook. Mix in the sugar and yeast and stir with a spoon. Allow to sit 5 minutes or so. In this time, the yeast should get foamy. If it is not foamy, START OVER with fresh yeast. On low speed beat in the softened butter until it is slightly broken up. Add the eggs one at a time. Then add the milk powder and then the salt. The butter will stay in pieces when you mix this. It is perfectly normal. On low speed slowly add in the flour. Once it is added beat on medium until a soft dough forms. Increase speed to medium and beat until the dough is soft about 6 minutes or so.
Transfer dough to a lightly floured surface and kneed it for a minute or so. Transfer to a lightly greased bowl and cover dough. Allow to rest and rise until doubled in size. This should take an hour or two. (I put mine in my cold oven.)
Spray a 9x13 inch baking dish with cooking spray set aside.
Turn the dough out on a lightly floured work surface and using a rolling pin roll an 13x8 rectangle. Spread the blueberry pie filling all over the dough. Tightly roll up the dough to form a 18 inch log. Cut into 12 even rolls about 1.5 inches in width. Arrange them in your prepared pan cut side up. Cover the rolls with plastic wrap tightly and place in the refrigerator until needed. (at least 2 hours but overnight is best)
Remove the rolls from the refrigerator. Allow the rolls to rise about 3 hours.
Preheat the oven to 375. Bake for about 25 minutes. they should be golden brown.
Rremove from the oven and allow to cool about 10 minutes while you make your frosting.
In your stand mixer fitted with a paddle attachment, beat the cream cheese on medium speed until smooth and creamy add the sugar and vanilla and mix until light and fluffy and very thick. Using a knife spread the frosting over the warm rolls and serve immediately.

Cover leftovers (if there are any) tightly with plastic wrap for up to three days.

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Welcome to My Catholic Kitchen

Veronica (Vonnie) is a Coastal Virginia based food writer, wife, lifetime dieter, and animal wrangler, with a passion for freshly baked bread, Krispy Kreme donuts, fried chicken and setting off the fire alarm in the pursuit of the perfect recipe.
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